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March 23, 2015

Farm to table, Italian style

Eating local isn’t about hugging trees or getting back to your flower child days. It’s simply about eating better. By default, locally grown ingredients are fresher and boast more nutrients than foods that are imported. Who can deny this about a vine-ripened tomato picked at its peak that only travelled 36 miles from the North…

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March 15, 2015

Make it Thai

There are new flavors to sample at Chao Phya Thai in Kaneohe’s Windward City Shopping Center. The longstanding Thai eatery has welcomed executive chef Guy Smith, who’s bringing in innovative ideas with a commitment to providing diners with cuisine that’s fresh, new and exciting — all while pushing the boundaries of Thai gastronome. To ensure…

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March 8, 2015

Dishing up Chinese-Cajun fusion

With tables covered in butcher paper and an entire paper towel roll available to patrons, Cajun King is just the place to stuff yourself silly with Louisiana-inspired seafood. Take a look around the Kaneohe locale, and you’ll see just that: customers rolling up their sleeves and prying out every last morsel from bountiful one-pot seafood…

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March 1, 2015

Coupe de foie gras

You’re off to a good start no matter which appetizer you choose at 3660 On the Rise, a restaurant renowned for its Pacific Rim cuisine. This week, the amiable chef de cuisine Lydell Leong filled me in on how the restaurant’s passion for combining Asian and European ingredients, and preparations translates into exquisite eats. Let’s…

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February 22, 2015

Swooning over udon

Why are noodle addicts so strung out on udon? Jasmine Stevens recently revealed to me the reasons behind the cult following of the thick, sturdy Japanese wheat noodles. As assistant manager at Iyo Udon, she certainly knows her stuff, from the process of making the noodles to the different ways to enjoy them. While ramen…

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February 15, 2015

Fragrant fare worth getting to ‘nose’

Move over plain salad, Vietnamese restaurant Pho My Lien’s Lemon Beef Salad ($10.95), with its heavy dose of aromatics, is anything but boring. Mixed with chopped romaine, cucumber and tomatoes, and topped with crunchy toasted peanuts, fried onion flakes and parsley, thin-sliced tenderloin is first infused overnight in a potent puree of lemon-grass, garlic and…

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February 8, 2015

Sushi that’s full of tasty surprises

At Kozo Sushi, you can have it all, with new makimono rolls that give you the best of everything the eatery offers. Besides brimming with well-loved favorites, the sushi mashups also showcase a yin and yang of flavors and textures: mild and spicy, creamy and crunchy, and sweet and savory. Tsunami Maki ($7.25) is an…

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February 1, 2015

Good things come to those who wait

Some dishes are so good they are worth waiting all year for. In the case of Chinese cuisine, the long-awaited jai and other traditional Chinese New Year’s foods are making their appearance on menus for the month of February. The Mandalay’s Jai ($12.95), chock-full of 18 different ingredients, not only bursts with flavors but also…

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January 25, 2015

Savor significantly good sisig

Spicy, salty and a little tangy, sisig hits all the right notes when it comes to snacking. The chopped and seasoned protein is just right for noshing, pint in hand. But, it’s not only for the beer drinkers. At beloved Filipino eatery Max’s of Manila, the popular Kapampangan dish is served in more ways than…

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January 18, 2015

Flavors from A to Zia’s

Whenever you’re dining at Zia’s Caffe, Steaming Clams with Italian Sausage ($14) is an appetizer best shared. Who can resist the aromas of garlic, the tender Cedar Sole clams flown in fresh from Cedar Key, Fla., morsels of Italian sausage and a side of grilled bread slathered with garlic basil butter? Your table will make…

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